Stuck a chunk of Backstrap and tenderloins from my Midwest buck in the fridge with a sprinkle of salt. Sat four days. No special treatment, no nothing. Holy smokes, it’s materially better than normal. I can’t imagine what letting it roll with less airflow for a week or two will do. I’m uncomfortable with how good that tasted, and the things it might make me do to have more!
Did half with just salt and pepper, other half with a rub a buddy made. Half seared in skillet, half seared on the egg.
I’m confident I could’ve put nothing on it and it would still be amazing.
Deer hunters are lucky folk!
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Did half with just salt and pepper, other half with a rub a buddy made. Half seared in skillet, half seared on the egg.
I’m confident I could’ve put nothing on it and it would still be amazing.
Deer hunters are lucky folk!
Sent from my iPhone using Tapatalk
